Feta & Cranberry Penne Salad with Orange Vinaigrette
This Feta & Cranberry Penne Salad with Orange Vinaigrette is a refreshing twist on pasta salad. It balances the savory creaminess of feta cheese, the sweetness of dried cranberries, the crunch of toasted pecans, and the freshness of spinach—all tied together with a bright, citrusy orange vinaigrette.
It’s quick to prepare, perfect for weeknight dinners, potlucks, or meal prep, and can be enjoyed warm or chilled. Light yet satisfying, this dish offers a wholesome medley of flavors that feels both comforting and gourmet.
📝 Ingredients (Serves 4)
Salad:
-
3 cups cooked penne pasta, cooled
-
1 cup crumbled feta cheese
-
½ cup dried cranberries
-
1 cup baby spinach, chopped
-
¼ cup toasted pecans or walnuts, chopped
Orange Vinaigrette:
-
½ cup fresh orange juice (from about 1–2 oranges)
-
2 tbsp olive oil
-
1 tbsp honey or maple syrup
-
1 tsp Dijon mustard
-
Salt and black pepper, to taste
🔪 Directions
Step 1: Cook the Pasta
-
Bring a large pot of salted water to a boil.
-
Cook penne until al dente (about 9–10 minutes).
-
Drain, rinse under cold water to stop cooking, and set aside to cool.
Step 2: Toast the Nuts
-
In a dry skillet over medium heat, toast pecans (or walnuts) for 2–3 minutes until fragrant.
-
Remove from heat and chop coarsely.
Step 3: Make the Orange Vinaigrette
-
In a small bowl or jar, whisk together orange juice, olive oil, honey (or maple syrup), Dijon mustard, salt, and pepper until smooth and emulsified.
Step 4: Assemble the Salad
-
In a large mixing bowl, combine penne pasta, feta, cranberries, spinach, and toasted nuts.
-
Pour vinaigrette over the salad. Toss gently until everything is well coated.
Step 5: Chill & Serve
-
Cover and chill in the refrigerator for at least 30 minutes to let flavors meld.
-
Garnish with extra feta or nuts before serving.
🍴 Serving Ideas
-
Serve as a main vegetarian dish for lunch or light dinner.
-
Pair with grilled chicken, salmon, or shrimp for a protein boost.
-
Make it a holiday side dish—the cranberries and orange vinaigrette bring festive vibes.
💡 Tips & Variations
-
Swap penne for farfalle, rotini, or fusilli for variety.
-
Add orange zest for a stronger citrus punch.
-
Replace spinach with arugula for a peppery bite.
-
For vegan version: use dairy-free feta and maple syrup instead of honey.
-
To make it heartier, mix in roasted sweet potatoes or chickpeas.
🔥 Nutrition (Per Serving, Approx.)
-
Calories: 320 kcal
-
Protein: 9g
-
Carbs: 42g
-
Fat: 14g
-
Fiber: 4g
-
Sugar: 9g
❓ Related Questions
Q1: Can I make this ahead of time?
Yes! This salad actually tastes better after sitting in the fridge for a few hours. Just keep nuts separate until serving to maintain crunch.
Q2: How long does it last in the fridge?
Stored in an airtight container, it stays fresh for 2–3 days.
Q3: Can I use fresh cranberries instead of dried?
Yes, but they’re very tart. If using fresh, roast them lightly with a drizzle of honey to balance the flavor.
Q4: Can I substitute the orange vinaigrette?
Absolutely! A lemon or balsamic vinaigrette also pairs beautifully with feta and cranberries.
Q5: Is this recipe gluten-free?
Use gluten-free pasta and the rest of the ingredients are naturally gluten-free.
✨ This salad is a beautiful balance of textures and flavors—sweet, savory, crunchy, and creamy. Perfect for gatherings, meal prep, or when you want a pasta dish that feels light and refreshing.
